Simmer chicken in boiling water.
Remove bones and skin.
Strain the stock.
Return to pot.
Add onions, celery and corn.
Simmer until vegetables are tender.
Mix flour with egg and milk.
Rub mixture with fork until it crumbles.
Drop crumbs in soup.
Cook 10 more minutes covered.
Difficulty: ................. intermediate
Preparation: ............ about 60 minutes
Servings: ................. 4
2 lbs. cut up chicken
5 c. water
1 med. onion, chopped
2 tbsp. chopped parsley
1/2 c. chopped celery
2 c. corn
salt and pepper
1 c. flour
1 egg, beaten
1/4 c. milk
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